2 lb. yellow squash
2 med. onions
1 can cream of chicken soup
1 pt. sour cream
1 can water chestnuts
1 med. jar pimientos
1 pkg. stuffing mix
1/2 c. butter, melted
Salt
2 c. grated cheddar cheese

Cook squash and onions in salted water until tender, do not over cook. Drain. Mix soup, sour cream, chestnuts and pimientos with drained squash and set aside. Melt butter, add stuffing mix. Line bottom of 2 quart casserole with half of mix. Add squash. Add cheese, then other half of stuffing mix. Bake at 300 degrees for 30 minutes.